Ingredients for Wimpy's Delight Red Hamburger Relish
- 1 cinnamon stick
- 6 whole cloves
- 6 allspice berries
- Cider Vinegar
- 6 cups (approx. 2 - 28 ounce cans) crushed tomatoes
- Granulated Sugar
- Mustard Seeds
- 1/4 teaspoon cayenne pepper (or to taste)
- 3 cups chopped cucumbers
- Red Bell Peppers
- Green Bell Peppers
- 1 cup chopped celery
- 1/2 cup chopped yellow onion
- 1 teaspoon turmeric
- Pickling Salt
- 8 cups cold water
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How to Make Wimpy's Delight Red Hamburger Relish
- Tie 1 cinnamon stick, 6 whole cloves, and 6 allspice berries loosely in a square of cheesecloth. This creates a spice bag.
- In a non-aluminum saucepan, combine 4 cups apple cider vinegar with the spice bag.
- Bring the vinegar to a rolling boil. Reduce heat to low and simmer uncovered for 15 minutes.
- Add 6 cups (approximately 2 (28 ounce) cans) of crushed tomatoes. Bring to a boil, then reduce heat and simmer partially covered until it forms a puree, about 30 minutes. Stir occasionally.
- Stir in 1 cup granulated sugar, 1 tablespoon yellow mustard seeds, and 1/4 teaspoon cayenne pepper (or more to taste).
- Pour the mixture into a non-reactive bowl, cool, cover, and let it stand at room temperature overnight (at least 8 hours).
- Meanwhile, in a large ceramic or stainless steel bowl, combine: 3 cups chopped cucumbers, 1 cup chopped red bell pepper, 1 cup chopped green bell pepper, 1 cup chopped celery, and 1/2 cup chopped yellow onion.
- Sprinkle 1 teaspoon turmeric and 2 teaspoons salt over the vegetables. Add 8 cups of cold water.
- Stir well, cover, and refrigerate overnight.
- Wash and sterilize 7 half-pint jars and lids according to manufacturer's instructions. Keep jars hot until ready to use.
- Drain the liquid from the salted vegetables. Rinse with fresh cold water and drain again.
- Let the vegetables soak for 1 hour, then drain thoroughly in a colander, pressing gently to remove excess water.
- Return the vinegar/tomato mixture to the pot and bring to a boil over medium-high heat.
- Add the drained vegetables. Return to a full boil, stirring frequently, and cook uncovered over high heat for 5 minutes.
- Remove from heat.
- Remove the spice bag from the relish. Squeeze out any remaining liquid into the pot, then discard the bag.
- Ladle the hot relish into the hot jars, leaving 1/2-inch headspace.
- Wipe the jar rims with a clean, damp cloth.
- Attach lids and tighten bands.
- Process jars in a boiling water canner for 10 minutes.
- Yields 7 half-pints.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
16g
Fat
0g
Carbs
1g
